Homemade focaccia bread
An easy homemade focaccia bread that's crisp on the outside yet soft and fluffy on the inside. Dotted with black olives and rosemary for wonderful flavour, It's the perfect side or starter to any meal.
Servings: 8
Ingredients
- 360g Flour preferably typo 00 or bakers flour
- 1 tsp table salt
- ½ tsp sugar
- ¾ tsp dried instant yeast
- 265 ml lukewarm water
- Olive oil for brushing
- black olives pitted to serve
- rosemary springs
- sea salt flakes to serve
Instructions
- Place the flour, salt and sugar in a large bowl and mix with a whisk.
- Make a well in the centre and place the yeast in the well. Add the water and oil and mix to form a rough dough. When long strands form in the dough, move it to a lightly floured surface.
- Knead using your fingertips until it comes away clean. Tuck into a ball and return to the bowl.
- Place the bowl in a clean plastic bag, tie the ends so it is loosely covered and allow to ferment in a warm place for an hour or so or until the dough has roughly increased in size by two-thirds.
- Preheat oven to 250°C/220°C fan.
- Oil a 30 cm × 20 cm tray. Remove the dough from the bowl and, using lightly oiled fingertips, press the dough out to the edges of the tray. Brush with a little oil, then push in the olives and rosemary leaves and sprinkle with salt flakes. Leave to prove in a warm place for 20 minutes or until doubled in size.
- Place the tray on the centre shelf of the oven, then reduce the temperature to 210°C/185°C fan and bake for 20 minutes or until the base sounds hollow when tapped with your knuckles. Remove from the oven and allow to cool on a wire rack.
Notes
#Focaccia is best eaten on the day it is made. Serve slices with soup and salads, On your grazing boards or make sandwiches filled with roasted vegetables and provolone cheese.
#Focaccia will keep for a few days, but if using it the next day then it's better to warm it before serving.
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